RECIPES

Barbecue Chicken Chop Salad

Active Time

45 Minutes

Servings

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Queso Blanco or Queso Quesadilla can be used in this recipe.

Instructions

Cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap.
Top half of each chicken breast with 1/2 cup queso quesadilla. Fold chicken over filling; secure with toothpicks.
Whisk barbecue sauce and peach preserves in a bowl. Set aside 1/4 cup barbecue sauce mixture for dressing.
Grease grill grate. Heat grill to medium.
Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with remaining barbecue sauce mixture after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted into meat reads 165°F, about 12-15 minutes. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes before slicing.
Whisk the sour cream, lime juice and reserved barbecue sauce mixture in a bowl. Season with salt and pepper to taste.
Toss lettuce with 1/4 cup dressing in a large bowl. Divide lettuce into serving bowls. Top with the chicken, corn, peaches, avocados, green onions, radishes and jalapeno pepper. Drizzle with remaining dressing. Sprinkle with queso blanco and tortilla strips.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

V&V Supremo Chihuahua® Quesadilla cheese is crafted with creamy whole milk and has rich, buttery flavor notes. It melts with a gooey stretch, making it an ideal choice for warm entrees, dips and sauces. The queso blanco, also made with whole milk, has a fresh cream flavor, smooth curdlike texture, and a signature “squeak” to the bite. It softens when heated but doesn’t melt.